I’ve mentioned before that, while I love all types and varieties of cuisines, Italian is my favorite. Hands down. I think I owe that to the DiBuduo family, who is basically my second family. We lived across the street from the DiBuduos for the entirety of my growing up. Their daughter was my best friend, […]Chicken Parmesan — The Farmhouse Eclectic
Total Time: 2hrs, but active time just 15 min.
1.Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla (optional: add ginger). In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
Preparation Time: 45 min;
Cooking Time: 30 min
Ingredients (12 servings)
250g fresh pineapple chunks
75g dark chocolate, chopped
160g unsalted butter, at room temperature, plus extra for the tin
120g golden caster sugar
½ tsp five spice
2 tbsp dark rum
3 large eggs
160g self-raising flour
For the lime icing:
75g unsalted butter, at room temperature
125g icing sugar
½ lime, juiced
For the meringue:
300g golden caster sugar
25g liquid glucose
4 large egg whites
Total Time: about 25 min
καλή όρεξη! kalí órexi! (Enjoy! Guten Appetit!)
Addendum to Design Fails No.11: “Passing” Incidently, I tried the worms yesterday!
In fact, I tried a new product, I found in my local supermarket yesterday. It is Germany`s first organic Insect Burger made out of Buffalo worms, soya and other ingredients but without any flavor enhancers or any other chemistry.
Unfortunately, I didn` t take any photos, sorry. But the photo on the pacckaging is very realistic.
Well, it tastes not bad. It is an alternative to conventional meat. The burger looks good and doesn`t show any worms.
The food quality & safety is top-notch. The burgers are namely produced domestically by the Asian food inspired start-up Bugfoundation that is based in Osnabrück in Nether Saxony / Germany.
Let`s come to the funny thrill…Who are buffalo worms?
Alphitobius diaperinus is a species of beetle in the family Tenebrionidae, the darkling beetles. It is known commonly as the lesser mealworm and the litter beetle. It has a cosmopolitan distribution, occurring nearly worldwide. It is known widely as a pest insect of stored food grain products such as flour, and of poultry-rearing facilities. It is a vector of many kinds of animal pathogens.
Buffalo worms are the larvae of Alphitobius Diaperinus (the black beetle) and are very nutritious due to their high protein percentage and low fat percentage.
Besides, these worms are rather tasty (nut flavour), and especially small birds are mad about them.
Buffalo worms are also less hard than e.g. mealworms and are therefore better digestible.
Farms breed buffalo worms on a mixture of grains and vegetables without any added growth promoters or chemicals.
Don`t worry. Due to the boiling and shock freezing process, the buffaloworms are disposed of all bacteria and become virtually sterile. The remaining fraction of bacteria and fungus is well below the standards which apply to human and animal food. This is frequently verified through analysis. The double process makes the worms also better digestible.
The big question is now: Do we need less resources (e.g. food for the worms, energy, space, transportation, packaging etc.) than we need for conventional meat? And are we able to produce huge volumes of these worms to better feed the World?
Preparation: < 30 min; Cooking: 10 -30 min.